Educating patients on portion sizes involves several steps:
1. Visual Aids: Use visual aids like food models and portion control plates during consultations. 2. Hand Method: Teach patients to use their hands as a guide. For example, a portion of meat should be about the size of the palm. 3. Plate Method: Instruct patients to fill half their plate with vegetables, a quarter with lean protein, and a quarter with whole grains. 4. Reading Labels: Educate on how to read food labels to understand serving sizes and nutritional content.
